WARNING: If you kept it moist, via that water pan, the paper bag can stick itself to the grill surface. I recommend using some spatulas to pull that bagged bird off the grill. I tried do do it by hand one time and the meat was so tender that I de-boned the bird in the process.

Typically, I get up around 6, 7, or 8 on Thanksgiving morning and add some new charcoal to the fire, along with some more wood. How you do this is best defined with how you master your use of coals and wood. (Lighter fluid? other methods? it's up to you)

You'll also need to refill the water pan, with more water/worsterchire/pepper.

Periodically, check the fire, to keep it good and full of wood throughout the evening. Don't feel like you need to hover over it though.

Before going to bed (11:00 or 12:00, for me), load it up with as much wood as you can and sleep with dreams of smokey goodness. Typically, you won't need to top off the water pan, but you might want to check it.

Once you get it going, that thing should smoke like crazy. (I've had neighbors call to make sure they didn't need to call the fire department.)
I usually start the preparations between 5 and 7, the night before Thanksgiving. The bird usually hits the smoke around 6 to 7:30.

NOTE: Once the bird is bagged, it can be hard to tell which side is up. Make sure you put it on the grill in the same way that you would imagine it to be served. If you get it upside down, the meat will end up DRY.

Use the door on the side to mess with how much oxygen you feed the fire.